Roasted vegetable med-style pasta sauce 370ml – serves four


Diced aubergine, courgettes and red peppers roasted with very good olive oil and oregano then combined with our basil and tomato sauce. Not strictly speaking a classic pasta sauce, it has no title in Italian, but is nevertheless true to the spirit of Southern Italian cooking and combines well with all large tubular pastas such as Paccheri or Rigatoni. Sauces like this are not normally served with parmesan but feel free to do so.

Suitable for vegetarians.  Gluten-free

Little tip

If you can be bothered to fry some breadcrumbs in olive oil until crisp and beyond golden brown, then these are the best topping for this roasted vegetable sauce.




Red pepper (20%), aubergine (20%), courgette (20%), tomato, basil, extra virgin olive oil, sunflower oil, dried oregano, demerara sugar, salt and pepper.


See ingredients in bold.


Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.


Warm gently in a pan on the hob and then cook on a little once you have dressed the pasta with it.

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